Recent content by Bvbellomo

I know if a packet of dry yeast is enough, we can pitch it directly. But if it isn't enough, we make a starter. And sometimes if a home brewer drinks an interesting beer, they add wort to the bottle and successfully use it in a 5 gallon batch. It seems like only a few viable cells of yeast...

I considered a blanket. One more thing to carry, and probably needs to go through the wash after each brew, but should solve the temperature drop issue. I am not certain this is a problem, especially with a larger batch. A 10+ gallon mash in a pot might even hold heat longer than a 5 gallon...

I want a simple and cheap setup, carrying power cords and a pump is worse than carrying buckets, and it is one more thing that can break on brew day. But it does weigh less than a stand and might be worth considering.

I brewed today for the first time with cold water sparging. At worst, I'd assume it is still much more efficient than just not sparging. Opinions on the Internet seem divided - cold water is more likely to result in a stuck mash and less efficient, or it doesn't matter. Since the majority of...

Transamguy77 - interesting design, but I may as well go with a GasOne Portable Propane Single with Adjustable Legs for $60 on Amazon. It is lighter, and I don't see building a manifold and the design you just showed for $45. I can always use cinder blocks if I upgrade to a 3-tier system later.

I think I could make a 2 kettle system work and use the Bayou as intended. The Bayou gets heated to strike temp, then the grain goes in. Then I switch burners and heat the 2nd kettle for sparge water. I'd need 3 buckets of 5 gallons each to do a 10 gallon batch. 2 buckets get filled with...

I suppose BIB is an option, but it is a complete change in direction from everything I've been trying to do. I am surprised you got into the high 80's. Were you batch sparging? Where do you get a burner for $10? I haven't seen any below $50. The problem with a wood or metal stand is I am...

A false bottom would be easier than what I was doing before, and can go that direction, but I bought the Bayou and don't want to give up on it just yet. Why make a kettle with a false bottom unless someone can use it?

I am not a new all grain brewer, I have been doing it for 8 years, but I never had a good setup. I would heat strike water in an aluminum stock pot over a propane burner, mash in a cooler with no false bottom, run through a strainer into a bucket. Then repeat, batch sparging. Buckets get...

4134 is Sake yeast and should impart any yeast flavor not from the Koji. Interesting recipe, definitely saves the cost if you can find the right balls, but ups the unfamiliarity.

I am tempted to mix a big bag of sushi rice with the minimum amount of pilsner to convert the sugars and target about 10% abv using either 4134 or a clean American style yeast. I would hope for a strong, clean, light, refreshing strong ale with Sake like flavor. But I might get a 1 note...